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    Default Coriander Mint Chutney

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    Mint 50 gm
    Coriander 200 gm
    Green chilli 30 gm
    Lemon juice 4 nos
    Salt to taste
    Raw mango (optional)
    Curd beaten
    Diced boiled kachallu (mixed and spices) 1 nos.
    Boiled chick peas (kabuli) 50 gm
    Red chilli powder 1 tsp.
    Yellow chilli powder 1/4 tsp.
    Chopped green chilli 1/2 tsp.
    Chopped coriander 1 tsp.
    Chopped ginger 1/2 tsp.
    Chat masala 1/2 tsp.
    Black salt to taste

    Spices for kachallu

    Tamarind pulp 1/2 tbsp
    Red chilli paste 2 tsp

    - Make a tight dough with the dough ingredients and cover it with a wet cloth , keep aside for 30 mins
    - Divide the dough into 8-10 balls and roll them into five inches disc.
    - Dust the disc with flour and wi8th the help of knife make vertical parallel incisions, but leave the border.
    - Apply water on the border and roll the disc from right to left side and seal the two edges.
    - Heat oil and deep fry these rolled karelas, keep aside



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